Leftover greens make an okay salad, but they make an even better roast chicken.

It’s time the minty, bitter Japanese herb did more than top bowls of rice.

Sometimes your best recipe is a thing you would never in a million years serve to guests.

Can cutting alliums out of your diet make you a more creative home cook?

It’s rashers and local tubers for days for an American expat living in Ireland’s Wild West.

When the best-selling non-cookbook came out nearly 20 years ago, it proposed a new kitchen psyche for the new millennium. But the way we cook has changed a lot since then.

After 13 years and 66,000 miles driven a cookbook—The Food of Northern Thailand—has arrived.

Since the ’30s, icebox cookies have given busy working people a chance to slice, bake, and serve dessert at a moment’s notice.

If you want to get the most out of your air fryer, think of it as a tiny hot oven that can toast things really well.

At new Prospect Heights restaurant Sofreh, owner Nasim Alikhani is cooking with the Persian flavors and flair of her home kitchen.

Whether or not you know it as pâte à choux, this is the classic pastry you’ve been eating all along.

Thanks to Whoppers and Carnation Instant Breakfasts, we tend to associate malted milk powder with chocolate. But the flavor is starting to show up in some surprising places.

Fried shallots are a reliable pantry staple that can fix just about anything with a little bit of crunch.

For years, bakers have turned up their noses at Crisco as a cheap imitation of butter. But because of its high melting point and high burning point, vegetable shortening can pull off some tricks that are hard to do with oil or butter.

If the green bean casserole is going to survive the next half century as a staple of the American table, we’re going to need to rethink it.

Pandan’s unique tropical flavor lends itself well to coconut milk-based desserts—especially when there’s toasty bread to dip into it.

As early as the 1940s, Lawry’s seasoned salt had an important place in the spice racks of black families. But as home cooks become more health conscious and interested in fresh ingredients, are its days numbered?

It takes serious skill to manage a cooking fire. Why do so many cookbooks insist it’s simple?  

The ground pit of a cherry, known in Turkey as mahlep, can be hard to put a finger on, but quite a few Turkish pastries, ice creams, and drinks wouldn’t be the same without it.

Early in her culinary journey, a future cookbook editor worked through 60 French recipes of the 2003 classic cookbook. It changed the way she cooked forever. 

Using the same ingredients from the classic back-of-the-box formula, Smitten Kitchen’s Deb Perelman turns the rice crispy treat into something a lot better.